We've used our downright delicious Perfetto Blood Orange in this simple no flambé Crepes Suzette recipe, we promise you you'll be going back for seconds (or thirds!)
Prep: 20 mins Cook: 5 mins Total: 25 mins
Servings: 6 to 8 servings
You can either use a general simple pancake recipe or spruce it up with added orangey ingredients!
Our Pancake Recipe:
180g plain flour
120ml milk
7 tablespoons water
2 large eggs
2 teaspoons orange juice
1 1/2 teaspoons orange zest
1/4 teaspoon salt
6 to 8 tablespoons unsalted butter, for the pan, divided per pancake
Sauce Recipe:
350ml orange juice, preferably fresh
2 tablespoons sugar
2 teaspoons orange zest
1 tablespoons Perfetto Blood Orange
3 oranges, peeled and sectioned (these could either be regular or blood ranges if available)
Steps to make it:
Whisk all the ingredients vigorously until the crêpe batter is completely smooth; allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
Melt 1 tablespoon butter in a crêpe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
No need to stick it to the ceiling! Just loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat with the remaining batter.
Bring the orange juice, sugar, and orange zest to a boil.
Allow the juice to boil for 5 minutes, reducing into a slightly thick sauce.
Remove the orange sauce from the heat and stir in the Perfetto Blood Orange and orange segments.
Fold the crêpe into quarters or roll them into cylinders and drizzle the crêpe with the oranges, syrup and a little more orange zest.
Buon Appetito!
